Saturday, December 3, 2016

Chicken and Black Bean Enchiladas

These Chicken and Black Bean Enchiladas are SO good! And guess what they are SO easy and fast too (an hour tops)! My mom must have loved me because this is what I would request for dinner on my birthday, lucky duck.

This recipe is very open to change. For example, we sometimes use turkey or different cheese, or a mix of canned beans! Somehow every time we make these enchiladas they are always so yummy (also they keep really well in the fridge, if you have leftovers). They are so good! I am obsessed with them okay, get it? Beware, you might become obsessed with them too ;)

Chicken and Black Bean Enchiladas
1, 15 oz. can black beans, drained
2 cups shredded chicken (or turkey)
1/2 cup sour cream
1, 16 oz. can salsa
1/2 teaspoon dried basil
1/2 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
10 flour tortillas, cooked
3 cups shredded cheddar cheese

1) Preheat the oven 350° Fahrenheit. In a medium sized mixing bowl, combine beans, chicken, sour cream, and about 3/4 of your salsa, mix together well. Stir in basil, cumin and salt and pepper.
2) In a 9x13 pan (this 9x13 or 3 Quart Baking Dish is our favorite) pour a little bit of the extra salsa on the bottom (so that your enchiladas don't stick). Warm tortillas so they are easy to roll. Fill tortillas with bean and chicken mixture and shredded cheese, (saving about 1/2 cup of cheese to sprinkle on top of enchiladas). Place all prepared tortillas into pan.
3) Top prepared enchiladas with remaining salsa and cheese. Cover with tinfoil and bake for 45 minutes. Enjoy!

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